3 lbs. boneless rump roast
1/2 tsp. salt and pepper
1 tbsp. brown sugar
Carrots
2 med. onions
1 1/2 cans beef broth
1 tsp. salt
2 tbsp. oil
2 crushed bay leaves
2 stalks celery

Combine flour, salt and pepper. Dredge pot roast in seasoned flour. In a large frying pan, brown pot roast in oil on all sides. Transfer roast to a deep casserole or pan with lid. Sprinkle roast with brown sugar and bay leaves. Add onions, celery and carrots. Add can of beef broth. Bring to boil. Cover with lid. Cook meat in oven at 325 for 2 1/2 hours. Remove meat. Add additional 1/2 can of beef broth to pan drippings. Mix a little cornstarch with water. Add to mixture to make gravy.